coltelleria con manico in palissandro e rivetti in ... - Sanelli Ambrogio
coltelleria con manico in palissandro e rivetti in ... - Sanelli Ambrogio
coltelleria con manico in palissandro e rivetti in ... - Sanelli Ambrogio
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<strong>coltelleria</strong> <strong>con</strong> <strong>manico</strong> <strong>in</strong> <strong>palissandro</strong><br />
e <strong>rivetti</strong> <strong>in</strong> ottone<br />
Coltelleria <strong>con</strong> <strong>manico</strong> <strong>in</strong> pregiato <strong>palissandro</strong>, realizzata <strong>con</strong><br />
l’impiego di materie prime naturali e <strong>con</strong> f<strong>in</strong>iture particolarmente<br />
accurate, che trasformano ogni s<strong>in</strong>golo pezzo <strong>in</strong> un oggetto di<br />
grande pregio. Il calore del <strong>palissandro</strong>, la brillantezza dei <strong>rivetti</strong><br />
<strong>in</strong> ottone e la classica funzionalità delle forme, fanno di questa<br />
l<strong>in</strong>ea una serie di <strong>coltelleria</strong> tradizionale ancora oggi apprezzata<br />
ovunque.<br />
Lama sat<strong>in</strong>ata prodotta <strong>con</strong><br />
acciaio <strong>con</strong>ico Bonpertuis®<br />
specifico per <strong>coltelleria</strong><br />
Sat<strong>in</strong> - f<strong>in</strong>ished blades<br />
manufactured from <strong>con</strong>ic<br />
bars of Bonpertuis®<br />
sta<strong>in</strong>less steel, specific for<br />
knives<br />
Manico <strong>in</strong> pregiato<br />
<strong>palissandro</strong> rif<strong>in</strong>ito a mano<br />
pezzo per pezzo<br />
Handles made with valuable<br />
Indian Rosewood<br />
Affilatura f<strong>in</strong>ale eseguita<br />
manualmente per ogni<br />
s<strong>in</strong>golo pezzo<br />
F<strong>in</strong>al sharpen<strong>in</strong>g hand-made<br />
piece by piece for a long<br />
last<strong>in</strong>g cutt<strong>in</strong>g edge<br />
Rivetti passanti <strong>in</strong> ottone<br />
lucido<br />
Elegant brass through rivets<br />
Kitchen knives with rosewood handles and brass<br />
rivets<br />
This rosewood handle l<strong>in</strong>e is studied to meet with the requirements of<br />
functionality and elegance of the most exigent customers. The use of<br />
the best natural row materials and the greatest f<strong>in</strong>ish<strong>in</strong>g care transform<br />
every s<strong>in</strong>gle piece <strong>in</strong>to a valuable object. Brilliant brass rivets, warm<br />
wooden shapes and traditional design make of the Classica l<strong>in</strong>e a knives<br />
collection still appreciated everywhere.<br />
70 71
coltello cuc<strong>in</strong>a<br />
Kitchen knife | Couteau de cuis<strong>in</strong>e | Kochmesser | Cuchillo coc<strong>in</strong>ero<br />
cod. 0349.016 lama cm 16 = 6¼”<br />
cod. 0349.018 lama cm 18 = 7”<br />
cod. 0349.020 lama cm 20 = 7¾”<br />
cotello pane<br />
Bread knife, serrated edge | Couteau à pa<strong>in</strong>, tranchant ondule | Brotmesser, wellenschliff | Cuchillo panadero, filo ondulado<br />
cod. 0365.021<br />
lama cm 21 = 8¼”<br />
coltello pane<br />
Bread knife, serrated edge | Couteau à pa<strong>in</strong>, tranchant ondule | Brotmesser, wellenschliff | Cuchillo panadero, filo ondulado<br />
cod. 0363.024<br />
lama cm 24 = 9½”<br />
coltello arrosto<br />
Carv<strong>in</strong>g knife | Couteau à rôti | Bratenmesser | Tr<strong>in</strong>chante<br />
cod. 0370.023<br />
lama cm 23 = 9”<br />
coltello prosciutto<br />
Ham slicer | Couteau à jambon | Aufschnittmesser | Cuchillo jamónero<br />
cod. 0358.022<br />
lama cm 22 = 8¾”<br />
coltello formaggio punta quadra<br />
Cheese slicer | Couteau pour charcuterie | Käsemesser | Cuchillo para queso<br />
cod. 0344.022<br />
lama cm 22 = 8¾”<br />
Spatola lasagne<br />
“Lasagne” spatula | “Lasagne” spatula | “Lasagne” palette | “Lasagne” espátula<br />
cod. 0373.016<br />
lama cm 16 x 10 = 6¼” x 4”<br />
coltello disosso stretto<br />
Narrow bon<strong>in</strong>g knife | Désosseur, étroit | Ausbe<strong>in</strong>messer, schmal | Deshuesador, hoja estrecha<br />
cod. 0307.014<br />
lama cm 14 = 5½”<br />
coltello francese<br />
Butcher knife | Couteau de boucher | Blockmesser | Cuchillo carnicero<br />
cod. 0309.020<br />
lama cm 20 x 4 = 7¾”<br />
Falcetta cuc<strong>in</strong>a<br />
Kitchen cleaver | Couperet de cuis<strong>in</strong>e | Küchenspalter<br />
Macheta coc<strong>in</strong>a<br />
cod. 0337.016<br />
lama cm 16 = 6¼”<br />
Accia<strong>in</strong>o cromizzato tondo<br />
Chrome-plated sharpen<strong>in</strong>g steel | Fusil pour boucher | Wetzstähle für Fleischer | Chaira<br />
cod. 0343.020<br />
lama cm 20 = 7¾”<br />
coltello prosciutto stretto<br />
Narrow ham slicer | Couteau à jambon étroit | Aufschnittmesser | Cuchillo jamónero<br />
cod. 0357.026 lama cm 26 x 2 = 10¼” cod. 0357.028 lama cm 28 x 2 = 11” cod. 0357.030 lama cm 30 x 2= 11¾”<br />
coltello prosciutto strettissimo<br />
Extra narrow ham slicer | Counteau à jambon tres étroit | Aufschnittmesser | Cuchillo jamónero<br />
cod. 0360.026 lama cm 26 x 1,8 = 10¼” cod. 0360.028 lama cm 28 x 1,8 = 11” cod. 0360.030 lama cm 30 x 2 = 11¾”<br />
coltello salmone, lama alveolata<br />
Salmon slicer, fluted edge | Couteau à saumon, lame alvéolée | Lachsaufschnittmesser, kullenschliff | Cuchillo para salmón, hoja <strong>con</strong> alvéolos<br />
cod. 0356.028 lama cm 28 = 11”<br />
72 www.sanelliambrogio.it <strong>in</strong>fo@sanelliambrogio.it<br />
73
coltello verdura - cuoco<br />
Vegetable knife | Couteau à éplucher | Tourniermesser | Mondador<br />
cod. 0391.007<br />
lama cm 7 = 2¾”<br />
Apriscatole<br />
T<strong>in</strong> opener | Ouvre-boîtes | Dosenöffner | Abrelatas<br />
cod. 0397.000<br />
coltello castagne<br />
Couteau pour marrons | Kastanienmesser | Cuchillo para castañas<br />
cod. 0381.000<br />
Pelapatate doppio taglio<br />
Potato peeler | Eplucheur | Sparschäler | Pelador de patatas<br />
cod. 0430.000<br />
Arricciaburro<br />
Butter curler | Coquilleur à beurre | Butterroller | Raspador de mantequilla<br />
cod. 0425.000<br />
Spalmaburro<br />
Butter knife | Couteau à beurre | Butterstreicher | Cuchillo para mantequilla<br />
cod. 0411.000 lama cm 6 = 2¼”<br />
cod. 0412.000<br />
lama cm 10 = 4”<br />
Sbuccialimoni<br />
Lemon peeler | Couteau à zeste | Zitronenmesser | Cuchillo para limones<br />
cod. 0407.000<br />
Vuotazucch<strong>in</strong>e<br />
Vegetable corer | Vide courgette | Zucch<strong>in</strong>i Aushöhler | Vaciador de calabacínes<br />
cod. 0498.000<br />
Spelucch<strong>in</strong>o<br />
Par<strong>in</strong>g knife | Couteau d’office | Officemesser | Cuchillo coc<strong>in</strong>a<br />
cod. 0382.009<br />
lama cm 9 = 3½”<br />
Spelucch<strong>in</strong>o <strong>con</strong> ghiera ottone<br />
Par<strong>in</strong>g knife | Couteau d’office | Officemesser | Cuchillo coc<strong>in</strong>a<br />
cod. 0380.010 lama cm 10 = 4”<br />
cod. 0382.011<br />
lama cm 11 = 4¼”<br />
Decoratore<br />
Decorat<strong>in</strong>g knife | Décorateur | Dekoriermesser | Decorador<br />
cod. 0389.000 lama cm 11 = 4¼”<br />
cod. 0382.012<br />
lama cm 12 = 4¾”<br />
coltello tavola, lama mezza dentata<br />
Table knife, half-serrated edge | Couteau de table | Tafelmesser | Cuchillo mesa<br />
cod. 0471.011 lama cm 11 = 4¼”<br />
Pelapatate ad ast<strong>in</strong>a<br />
Potato peeler | Eplucheur | Sparschäler | Pelador de patatas<br />
cod. 0431.000<br />
lama cm 8 = 3¼”<br />
coltello formaggio due punte<br />
Cheese knife | Couteau à fromage | Käsemesser | Cuchillo para queso<br />
cod. 0470.000 lama cm 10 = 4”<br />
Apriostriche<br />
Oyster knife | Couteau à huîtres | Austernöffner | Abridor para ostras<br />
cod. 0390.000<br />
Rotella pasta<br />
Pastry wheel | Roulette à pâtes | Teigrädchen | Cortapastas<br />
cod. 0497.000<br />
Apriscatole cuoco<br />
Can opener | Ouvre-boîtes | Dosenöffner | Abrelatas<br />
Mezzaluna piccola una lama<br />
Small m<strong>in</strong>c<strong>in</strong>g knife | Hachoir | Wiegemesser, e<strong>in</strong>zel-kl<strong>in</strong>ge<br />
Medialuna, hoja simple<br />
cod. 0392.015 lama cm 15 = 6”<br />
Mezzaluna piccola doppia lama<br />
Double blade small m<strong>in</strong>c<strong>in</strong>g knife | Hachoir double<br />
Wiegemesser, doppelt-kl<strong>in</strong>ge | Medialuna, hoja doblada<br />
cod. 0393.015 lama cm 15 = 6”<br />
Grana “Pavia” <strong>in</strong>ox, legno chiaro<br />
Parmesan knife<br />
Couteau à fromage Parmesan<br />
Parmesanmesser<br />
Cuchillo para queso<br />
cod. 0202.005 lama cm 5 = 2”<br />
cod. 0202.007 lama cm 7 = 2¾”<br />
Mezzaluna <strong>manico</strong> piatto<br />
Flat handle m<strong>in</strong>c<strong>in</strong>g knife | Hachoir manche plat | Wiegemesser mit Flachgriff | Media luna<br />
cod. 0355.026<br />
lama cm 26 = 10¼”<br />
Mezzaluna cuoco<br />
Cook’s m<strong>in</strong>c<strong>in</strong>g knife | Hachoir de chef | Kochwiegemesser | Media luna<br />
cod. 0359.026<br />
lama cm 26 = 10¼”<br />
cEPPI PORtAcOltEllI<br />
Knives Blocks | Blocs de couteaux | Messerblöcke | Bloques de cuchillos<br />
ceppo 6 pezzi<br />
Knife block with 6 pieces<br />
cod. 0480.000 faggio naturale<br />
Natural beech wood<br />
cod. 0481.000 legno t<strong>in</strong>to noce<br />
Walnut pa<strong>in</strong>ted wood<br />
0344.022 - formaggio cm 22<br />
0365.021 - pane cm 21<br />
0349.018 - cuc<strong>in</strong>a cm 18<br />
0370.023 - arrosto cm 23<br />
0358.022 - prosciutto cm 22<br />
0382.011 - spelucch<strong>in</strong>o cm 11<br />
*non <strong>in</strong> scala<br />
74 www.sanelliambrogio.it <strong>in</strong>fo@sanelliambrogio.it<br />
75<br />
cod. 0399.000<br />
*<br />
*<br />
*<br />
*